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Crispy Dill Chicken Sandwich

A classic fried chicken sandwich elevated with a deep dill-pickle brine, a creamy homemade dill aioli, and a refreshing dill-infused slaw on a toasted brioche bun.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Brining Time (Min) 4 hours
Total Time 45 minutes
Servings: 4 sandwiches
Course: Brunch, Dinner, Lunch
Cuisine: American, Southern
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

For the Brine & Chicken
  • 4 whole boneless skinless chicken thighs approx 1.5 lbs
  • 2 cups dill pickle juice
  • 1 tbsp hot sauce like Tabasco or Crystal
  • oil for frying canola or peanut
For the Crispy Coating
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tbsp cracked black pepper
  • 0.5 tbsp cayenne pepper adjust to heat preference
  • 1 tbsp dried dill
  • 1 tbsp parsley flakes
For the Dill Aioli
  • 1 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic minced finely
  • 3 tbsp fresh dill finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 0.5 tbsp Dijon mustard
  • 0.5 tbsp cracked black pepper
For the Slaw
  • 4 cups green cabbage finely shredded
  • 0.5 whole red onion thinly sliced
  • 1 cup mayonnaise
  • 3 tbsp fresh dill chopped
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp celery seed
Assembly
  • 4 whole brioche buns
  • 12 large slices dill pickles crinkle-cut

Equipment

  • Deep Fryer or Large Pot
  • Candy thermometer
  • Baking Sheets and Wire Rack
  • Whisk

Method
 

  1. Place chicken thighs in a large resealable bag. Add 2 cups pickle juice and 1 tbsp hot sauce. Refrigerate for 4 to 24 hours.
  2. In a small bowl, whisk together aioli ingredients. Cover and refrigerate for at least 1 hour.
  3. In a large bowl, mix slaw dressing ingredients, then toss with cabbage and onion. Cover and refrigerate for 30-60 minutes.
  4. In a wide bowl, whisk together all dredge ingredients (flour, cornstarch, and spices) until uniform in color.
  5. Heat 3 inches of canola or peanut oil in a large stockpot or deep fryer to 350°F (175°C).
  6. Double-dredge chicken by pressing into flour, quickly dipping in brine (using leftover brine), and pressing back into flour for a heavy coat.
  7. Carefully lower breaded chicken into hot oil. Fry in batches for 12 to 15 minutes, turning once, until internal temperature hits 165°F (74°C). Drain on a wire rack.
  8. Toast buttered brioche buns. Assemble by spreading aioli on both buns, adding the hot chicken, topping with a mountain of slaw, and adding a layer of dill pickles.

Notes

Using chicken thighs ensures a juicy sandwich. Maintain oil temperature for a perfect, non-greasy crisp. Don't skip the double-dredge!